A pan chocolate chip pumpkin muffins.
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5 from 12 votes

Chocolate Chip Pumpkin Muffins (with cranberries)

Easy pumpkin muffin anyone?  These Chocolate Chip Pumpkin Muffins with cranberries are jam packed with warming fall spices like cinnamon, nutmeg, clove and ginger. Plus, there's pumpkin seeds for added oomph and texture. They're sure to be a fall favourite!
Course Breakfast
Cuisine American, Canadian
Keyword easy pumpkin muffins, fall muffins, leftover pumpkin puree
Prep Time 10 minutes
Cook Time 18 minutes
Cooling 10 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 328kcal
Author Dawn - Girl Heart Food

Ingredients

  • 1.5 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp clove
  • 1/3 cup sugar
  • 1/3 cup brown sugar -packed
  • 1/2 cup unsalted butter -at room temperature
  • 2 tsp vanilla extract
  • 2 eggs -I used 'large'
  • 1 cup pure pumpkin puree -not pumpkin pie filling
  • 1/3 cup vanilla almond milk
  • 1 cup dark chocolate chips -plus more for top before baking
  • 1 cup dried cranberries
  • baking spray -to grease muffin liners
  • 1-2 tbsp unsalted pumpkin seeds

Instructions

  • Mix all dry ingredients down to clove in a bowl and lay to one side.  Preheat oven to 400 F.
  • In a stand mixer (or using a hand mixer) blend butter and sugar until combined and fluffy, about 2 minutes.
  • Add vanilla extract. Then, add and eggs, one at a time, until combined. Add pumpkin puree and almond milk and blend about 30 seconds.
  • Add reserved flour mixture to stand mixer mixture and blend until just combined, about 1-2 minutes.  Add chocolate chunks and cranberries and blend until incorporated.
  • Line muffin tin with muffin liners and spray with baking spray.  Scoop muffin mixture into liners. Top with pumpkin seeds and extra chocolate chips.  Bake about 18-20 minutes or until wooden skewer comes out clean when inserted into muffins.  Let cool on rack about 10-20 minutes.  Enjoy!

Notes

  • This recipe yields a lot of batter. Use it all! Fill up the muffin liners completely; each muffin has a full standard ice-cream scoop plus a little bit.
  • If you'd rather you can skip the cinnamon, nutmeg, ginger and clove and add about 2 teaspoons or so of pumpkin pie spice.
  • Dark chocolate chips are used in this recipe, but feel free to use milk, semi-sweet or even white chocolate chips. I also tested with chocolate chunks;  while they gave the same taste, I preferred the look of chips.
  • Bake until a wooden skewer comes out free from wet batter.  These take about 18-20 minutes; check on at 18 minutes since ovens vary.
  • Like pretty much all baked goods, these are best enjoyed the day they are made, but can last up to 3 days.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 328kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 242mg | Potassium: 288mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3455IU | Vitamin C: 0.9mg | Calcium: 114mg | Iron: 1.8mg
Nutrition Facts
Chocolate Chip Pumpkin Muffins (with cranberries)
Amount Per Serving
Calories 328 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 47mg16%
Sodium 242mg11%
Potassium 288mg8%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 24g27%
Protein 5g10%
Vitamin A 3455IU69%
Vitamin C 0.9mg1%
Calcium 114mg11%
Iron 1.8mg10%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.